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Vegan Sticky Toffee Pudding Recipe

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★★★★★

4.4 from 84 reviews

This Vegan Sticky Toffee Pudding is a rich, moist, and luscious dessert made without any animal products. Featuring a luscious date paste-infused batter and topped with a creamy vegan toffee sauce, this recipe combines classic sticky toffee pudding flavors with plant-based ingredients for a deliciously indulgent treat suitable for vegans and dairy-free diets.

Ingredients

Scale

For the Pudding

  • 250 g medjool dates (pitted)
  • 200 ml freshly boiled water
  • 300 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon sea salt
  • 1 batch vegan buttermilk (see note below)
  • 120 g vegan butter (room temperature)
  • 100 g light muscovado sugar
  • 120 g vegan Greek-style yogurt
  • 45 g cane molasses (or black treacle)
  • 2 teaspoons vanilla extract

For the Toffee Sauce

  • 200 g coconut cream (or soy/oat cream)
  • 150 g light muscovado sugar
  • 50 g vegan butter
  • ¼ teaspoon sea salt

Instructions

  1. Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with about 3-inch depth using oil.
  2. Date paste: Roughly chop the pitted dates and place them in a bowl with the boiling water. Let them soak for 20–30 minutes until softened. Using a fork, mash the dates into a smooth paste.
  3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and sea salt to combine evenly. Set aside.
  4. Cream the butter and sugar: In a large mixing bowl or stand mixer bowl, whisk the room temperature vegan butter and light muscovado sugar until pale, light, and fluffy.
  5. Add wet ingredients: Whisk in the vegan Greek-style yogurt, cane molasses, and vanilla extract. The mixture may look split at this point, but it’s normal.
  6. Make the batter: Add half the vegan buttermilk and half the dry ingredients to the wet mixture and whisk to combine. Repeat with the other half of the buttermilk and dry ingredients. Stop whisking when a few flour streaks remain; do not overmix to keep the batter light.
  7. Fold in date paste: Using a spatula, gently fold the mashed date paste into the batter until just combined.
  8. Bake: Pour the batter evenly into the prepared baking dish and bake for 35–45 minutes until a skewer inserted comes out with a few sticky crumbs.
  9. Make the caramel: While the pudding bakes, combine the coconut cream, light muscovado sugar, vegan butter, and sea salt in a heavy-bottomed saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and continue to simmer and stir for 2–3 minutes until slightly thickened. Remove from heat and set aside.
  10. Soak pudding: After baking, poke several holes in the pudding with a skewer or fork. Pour about three-quarters of the warm toffee sauce evenly over the pudding. Allow it to cool for 30 minutes to absorb.
  11. Serve: Just before serving, drizzle the remaining toffee sauce over the pudding for extra richness and flavor.

Notes

  • Note 1: Use soft medjool dates for best results; soaking times may vary depending on date hardness.
  • Note 2: Vegan butter should be at room temperature for easier creaming.
  • Note 3: Light muscovado sugar adds moistness and a subtle molasses flavor.
  • Note 4: Vegan Greek-style yogurt provides creaminess and tang; dairy-free alternatives like coconut or soy yogurt work well.
  • Vegan buttermilk can be made by mixing plant-based milk with lemon juice or vinegar and letting it curdle for a few minutes.

Keywords: Vegan Sticky Toffee Pudding, vegan dessert, sticky toffee pudding, date pudding, dairy-free dessert, vegan baking

Find it online: https://reemcook.com/vegan-sticky-toffee-pudding-recipe/